Make the Lamb: In a bowl, mix olive oil, garlic, rosemary, Dijon mustard, salt, and pepper. Coat the lamb chops evenly in the mixture and set aside to marinate while you prepare the other components.

Make the Polenta: In a large saucepan, bring the chicken broth to a boil. Add salt. Gradually whisk in the polenta to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thickened (follow package instructions for timing). Stir in Parmesan cheese, butter, and black pepper. Keep warm.

Sauté the Peas: Melt the butter in a non-stick pan over medium heat. Add the peas and season with salt and pepper. Cook, stirring frequently, until tender and heated through (about 3–5 minutes).

Cook the Lamb Chops: Heat a skillet or non-stick pan over medium heat and add a little oil. Once hot, sear the lamb chops on both sides until browned and cooked to your preferred doneness (Cook to an internal temperature of 145°F / 63°C for medium-rare, or 160°F / 71°C for medium). Let rest before serving.